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Oberkampf in the 11th?

Today's NY Times global edition heralds (pun intended) another French Top Chef contender's place, Oberkampf on rue Oberkampf in the 11th. "French dishes with Asian flavor" and locavore ingredients are part of the story.

Anyone tried it?

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  1. Do you mean Pierre Sang Boyer - a lot has been written.

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    1. It's often referred to as Pierre Sang Boyer's Oberkampf..
      And yes, a lot of us have tried it; even before the NYT's article, it was tough to get into, now it'll be impossible; tant pis.

      1. The name of the restaurant is Pierre-Sang à Oberkampf.

        2 Replies
        1. re: Ptipois

          Yah, but, my friend, Rubin listed it as Pierre Sang Boyer and some blogger named Ptipois said it was the Restaurant Pierre-Sang Boyer - you can, as Casey Stengel said, look it up here http://www.ptipois.com/archives/2012/...

          1. re: John Talbott

            Okay, I should have written: the name was stabilized at some point as "Pierre-Sang Boyer à Oberkampf". Remember that I reviewed the place very soon after it opened (didn't mean to do that, a friend invited me there as a remuneration for photo portraits I made of her) and at that time nobody really knew how the place would be named.

        2. BTW - I have a hard copy in my freezing hand and I don't see it.

          6 Replies
            1. re: RandyB

              Yup that's he/him. I'm sure Lindsey Tramuta and Elaine Scolino et al are very nice people but the NYT should stop ruining places for the populi. It's bad enough that everyone from Craig Claiborne to Pete Wells mentions a place in NY and you cannot get in for 3 years, but now this is happening in Paris. Does anyone rush in after Rubin, Simon, Nespoulous, Berger/Toinard's? Nah they let it marinate.

              1. re: John Talbott

                If they're going to spoil a place, I wish the NYT would at least make the effort to get names right. It is not "Mr. Sang Boyer". It is Pierre-Sang Boyer, so Mr. Boyer if they wish, but Pierre-Sang is his given name, made up of one French half and one Korean half. Not sure why they did not check on that.

                1. re: Ptipois

                  I started this post with the question: "Anyone tried it?" Thank you all for answering. You were also all careful not to answer the question I stupidly forgot to ask: "How was it?"

                  I'll be back at my usual haunt in the 4th for a couple of weeks, starting mid-March. It would take an awful lot for me to be willing to wait in line for any restaurant. There are so many good places that do take reservations.

                  1. re: RandyB

                    "How was it?"
                    I gave it a 7.5/10, which is high for me.

                    1. re: RandyB

                      I am constantly trying to keep people away from it, so that's why I was careful :)
                      It's excellent, go there. At night it's one of the most amazing atmospheres in all of Paris.